Ingredients
185 g white urad daal - picked over and rinsed
6 cups of water or more if needed
1kg spinach - washed and finely chopped
1 tablespoon ginger - peeled and finely chopped
2 tomatoes - finely chopped
2 green chillis - finely chopped
4-5 garlic pods - peeled and finely chopped
1/2 teaspoon turmeric powder
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon red chilli powder
A pinch of asafetida (Hing)
Salt to taste
Juice of 1/2 a lemon
185 g white urad daal - picked over and rinsed
6 cups of water or more if needed
1kg spinach - washed and finely chopped
1 tablespoon ginger - peeled and finely chopped
2 tomatoes - finely chopped
2 green chillis - finely chopped
4-5 garlic pods - peeled and finely chopped
1/2 teaspoon turmeric powder
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon red chilli powder
A pinch of asafetida (Hing)
Salt to taste
Juice of 1/2 a lemon
-In a large pot over medium-high heat, combine the daal and water. Bring the mixture to a boil.
-Once the water is boiling, add the spinach, ginger, turmeric, 3/4 of the green chillis, and all of the tomatoes. Reduce the heat and let it simmer for about 1 1/2 to 2 hours until the lentils are extremely soft (You may need to add a bit more water during the cooking process to keep the lentils soupy).
-After an hour and a half, stir in the salt and in a separate pan, heat the butter and add the cumin seeds and asafetida. Fry until the cumin seeds start to pop and then add red chilli powder and the garlic and let it fry for another 30 seconds.
-Then add the butter mixture to the lentils and allow it to cook for another 5 - 10 minutes.
-Once the mixture is blended together and the butter comes on the sides taste and season if something is missing. Add a dash of lemon juice and serve topped with the remaining green chillis.
Ingredients
185 g white urad daal - picked over and rinsed
6 cups of water or more if needed
1kg spinach - washed and finely chopped
1 tablespoon ginger - peeled and finely chopped
2 tomatoes - finely chopped
2 green chillis - finely chopped
4-5 garlic pods - peeled and finely chopped
1/2 teaspoon turmeric powder
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon red chilli powder
A pinch of asafetida (Hing)
Salt to taste
Juice of 1/2 a lemon
185 g white urad daal - picked over and rinsed
6 cups of water or more if needed
1kg spinach - washed and finely chopped
1 tablespoon ginger - peeled and finely chopped
2 tomatoes - finely chopped
2 green chillis - finely chopped
4-5 garlic pods - peeled and finely chopped
1/2 teaspoon turmeric powder
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon red chilli powder
A pinch of asafetida (Hing)
Salt to taste
Juice of 1/2 a lemon
-In a large pot over medium-high heat, combine the daal and water. Bring the mixture to a boil.
-Once the water is boiling, add the spinach, ginger, turmeric, 3/4 of the green chillis, and all of the tomatoes. Reduce the heat and let it simmer for about 1 1/2 to 2 hours until the lentils are extremely soft (You may need to add a bit more water during the cooking process to keep the lentils soupy).
-After an hour and a half, stir in the salt and in a separate pan, heat the butter and add the cumin seeds and asafetida. Fry until the cumin seeds start to pop and then add red chilli powder and the garlic and let it fry for another 30 seconds.
-Then add the butter mixture to the lentils and allow it to cook for another 5 - 10 minutes.
-Once the mixture is blended together and the butter comes on the sides taste and season if something is missing. Add a dash of lemon juice and serve topped with the remaining green chillis.
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